Chinese Style Stir-Fried Water Chestnuts with Vegetables
Description:
Chinese Style Stir-Fried Water Chestnuts with Vegetables is a healthy and vibrant side dish, packed with a variety of vegetables and water chestnuts. Stir-fried with a mild combination of soy sauce, black pepper, and a pinch of salt, this dish makes the perfect accompaniment to your Chinese meals. It can also be served as a starter alongside other Chinese appetizers.
Cuisine: Chinese
Course: Appetizer
Diet: Diabetic Friendly
Ingredients:
- 300 grams Singhade (water chestnuts), pressure-cooked
- 10 Button mushrooms, quartered
- 1 Red Bell Pepper (Capsicum), cubed
- 1 Yellow Bell Pepper (Capsicum), cubed
- 1 Broccoli head, chopped into small pieces
- 2 Bok Choy, cut diagonally
- 1 cup Bean Sprouts
- 5 Stalks Spring Onion Greens, chopped
- 2 tablespoons Soy sauce
- 1 teaspoon Black pepper powder
- Salt, to taste
- Oil for stir-frying
Preparation Time: 20 minutes
Cook Time: 35 minutes
Instructions:
- Pressure cook the water chestnuts with enough water for at least 8 whistles. Let the pressure release naturally, then peel off the black skin from the chestnuts and chop them into halves.
- Heat oil in a wok. Add the red and yellow bell peppers, stir-frying them until soft and slightly crunchy.
- Add the broccoli and bok choy, stir-frying until cooked through.
- Toss in the button mushrooms and sauté until the moisture evaporates.
- Add the bean sprouts and the prepared water chestnuts, stir-frying everything together for an additional 5 minutes.
- Drizzle the soy sauce over the vegetables and season with black pepper powder and salt to taste. Toss everything well to combine.
- Garnish with chopped spring onions and serve hot.
Serving Suggestion:
Serve this delicious stir-fried water chestnuts with vegetables alongside Thai Basil Vegetarian Fried Rice and Chicken Manchurian for a complete and satisfying meal, perfect for a weekend dinner.
Enjoy!
